Katie Lees Chicken Pot Pie Recipes

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KATIE LEE'S CHICKEN POT PIE



Katie Lee's Chicken Pot Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h25m

Yield 4 pies

Number Of Ingredients 17

5 tablespoons all-purpose flour, plus more for rolling out the puff pastry
1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 bay leaves
1 large yellow onion, quartered
4 boneless, skinless chicken breasts
3 tablespoons unsalted butter
1/2 cup fresh pearl onions, peeled
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup fresh or thawed frozen peas
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg

Steps:

  • Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
  • Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.
  • Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.
  • Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.
  • Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Katie Lee Biegel

Time 2h10m

Yield 4 servings

Number Of Ingredients 17

5 tablespoons all-purpose flour, plus more for dusting
1 sheet puff pastry (preferably Dufour), thawed as the label directs
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 large onion, quartered
4 skinless, boneless chicken breasts
3 tablespoons unsalted butter
1/2 cup frozen pearl onions, thawed
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup frozen peas, thawed
1 cup milk
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
NOTE: You¿ll also need 4 ovenproof bowls or ramekins, about 2 cups each.

Steps:

  • Prepare the crust.
  • Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.
  • Cook the chicken.
  • Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.
  • Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You¿ll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
  • Make the filling.
  • Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.
  • Form the pot pies.
  • Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
  • Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

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